Make your NEW YEARS EVE reservation now:

Make your reservation now:


We invite our community to participate in a time-honored tradition. Experience food as a daily pursuit, a connection to ingredients as they were meant to be.

Pa’La is food with a sense of history, cooking in a way that is inherently approachable and human.

TRADITIONAL WOOD-FIRED COOKING

The kitchen at Pa’La centers around a hand-built wood-burning oven and a Japanese Robata grill. In our cooking we use fire, smoke, coals, and embers to create dishes that reflect the seafood, grains, and vegetable-driven coastal cultures of the Mediterranean, Japan and South America. We are committed to strong relationships with a few select organic farmers and artisans practicing responsible agriculture and production.

EXTRA VIRGIN OLIVE OIL

EXTRA VIRGIN OLIVE OIL

Every dish in Pa’la starts with a high quality extra virgin olive oil. For every bottle of oil, there is a beautiful story to tell.

VINEGAR

VINEGAR

All of our vinegars have perfectly balanced profiles, with exeptional body and flavoring. A few drops are enough to bring vibrancy to any dish.

Sea Salt

Sea Salt

We only use sea salt, harvested by hand from naturally-fed salt pans, to enhance the flavor of our dishes.

JASON ALFORD

Chef Jason Alford evolves Pa'la into another class of wood-fire fare. A seasoned veteran of open wood-fire grilling and 'robatayaki' (Japanese style 'fireside' cooking) a decade at the helm of decorated ROKA AKOR, a contemporary Japanese steakhouse with multiple outposts. Joining Pa'la in the downtown progression, the confluence is evident in both locations.

'I have been in this community as a chef for 15 years and now as father and husband. I love to cook dishes that highlight the natural qualities of the food itself, and nourish not only my own family, but the community that we thrive in'

Pa’La is the culmination of these efforts—a place where good food offers an experience for the community.

2107 N 24TH ST
PHOENIX, ARIZONA

602.795.9500